Oatmeal Chocolate Chip (Gluten free & Dairy Free)

It is crazy we already have some snow on our mountains. We will see how long it lasts the weather can shift back and forth. I went on a walk and took in all the beauty. The water was running down the wash. I love the sound of water. The leaves on the trees are starting to turn beautiful colors. They looked so vibrant. The colors on the mountain are starting to change. Some beautiful flowers still. We live in a beautiful world. 

I have a grandson who is all a restricted diet so I try to cater some foods to his needs. He gets so excited when he knows its a green light and he knows he can eat it. If you don't have diet restrictions then you could use the regular oatmeal. Don't be scared away from these. They have great flavor and chewiness. All of my family enjoyed them.  Enjoy!

Ingredients

1 cup gluten free old fashioned oatmeal
1 cup gluten free oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup honey
2 eggs or (2 Tablespoons ground flax + 6 Tablespoons water whisk together. Set aside 15 min.)
1 teaspoon vanilla
1/2 cup chopped up dark chocolate chips (Dairy free if desired)
1 cup gluten free old fashioned oatmeal.

Directions

1. Heat oven to 350.
2. In a medium size bowl whisk together oatmeal, oat flour, baking powder, baking soda, and salt.  Set aside.
3. Stir in bowl or blend in blender oil, sugar, honey, eggs and vanilla.
4. Fold in the dry ingredients until all combined.
5. Fold in chips and oatmeal until all combined.
6. Scoop on to cookie sheet and bake for 8-12 minutes. don't over bake.
7. Take out of oven and cool cookies on cooling rack.
8. Store in airtight container and store in fridge or freezer.

Golden Pumpkin Muffins (Gluten free, Vegan, Dairy free,)

I went on a walk this morning it couldn't have been more beautiful. It was so invigorating. I love going on walks. Hope your week is starting off great too.

It is that wonderful time of year when everyone starts buying pumpkin and baking wonderful bakes goods. These were sooo good. I loved eating two muffins at a time. I love pumpkin! I hope you do too.

Ingredients

1 cup pumpkin puree
1/4 cup coconut oil
1/4 cup honey
1 egg or flax eggs (1 tablespoon ground flax + 3 tablespoons water, whisk together set aside for 15 min.)
1 teaspoon vanilla
1 1/2 cup gluten free oat flour
1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup chopped up dark chocolate chips (Vegan chips if desired)

Instructions

1. Heat oven to 350. Grease muffin cups.
2. Blend together in blender pumpkin, oil, egg and vanilla. blend until smooth.
3. Pour in dry ingredients into the blender, flour, almond flour, baking soda, cinnamon, cloves, nutmeg, and salt. Pulse until just combined. (You could also stir it in with a spoon.)
4. Fold in the chocolate chips.
5. Scoop into greased muffin pans. Place in preheated oven. Bake for 15 min or until done.
6. Cool on wire rack.
7. Store leftovers in airtight container. Store in fridge or freezer.

Healthy No Bake Brownies (Gluten Free)

It is so wonderful to enjoy this time of year. I am hanging on to the warm weather as long as I can. There are still a lot of beautiful flowers too. I love warm weather. I love to go on morning walks and take it all in. I exercise as much for my mental health as my physical health. It is so healing. It gives me time to ponder and get things sorted out in my head. I also have done some meditation. I know I have a daughter and son that really like meditation. I want to do that more.

It is wonderful to be able to create little snacks that taste really good and are healthy at the same time. These are taster approved my daughter ate one and then came back for a second one. :) Winner!

They whip up fast and you can make extra for later. You can make them with gluten free oat flour if you are eating gluten free.

Ingredients

1/2 cup of oat flour*(Gluten free)
1/2 cup unsweetened cocoa powder
1/4 cup ground chia (Optional)
1/4 cup dark chocolate chips chopped up*
3/4 cup almond butter
1/4 cup honey
1 teaspoon vanilla
2 Tablespoons coconut oil

Directions  (makes about 10 brownies)

1. In a mixing bowl, mix together all the dry ingredients: flour, cocoa, chia* and chips. 
2. Blend together in blender almond butter, honey, vanilla and oil until all creamy.  Mix into dry ingredients until all combined. 
3. Scoop into balls with a cookie scooper or with spoon. I rolled them into smooth balls with my hands. Delish!
4. Left overs can be stored in an air tight container and store in fridge or freezer.


*I just blend up old fashioned gluten free oatmeal in the blender until it turns to powder.
*I put the chocolate chips in the blender for a couple seconds to break them into smaller pieces.

Strawberry Banana Coconut Ice Cream (vegan)

 This is a fun ice cream low in sugar dairy free and guilt free. It is a fun dessert for this time of year. Although ice cream is popular anytime of year at our house. A great way to enjoy a dessert without all of the sugar.

Ingredients

1 13.5 oz can of coconut milk (chilled overnight)
1 1/4 of cashew milk or milk of your choice
3  T honey or vegan sweetener
1 tsp vanilla extract
1 C cut up bananas frozen or fresh
1 C cut up strawberries frozen or fresh

Directions  serves 4-6

1. In a medium bowl beat coconut milk until forms soft peaks or blend in blender. 

2. Fold in milk, honey, vanilla into coconut cream. 

3. Pour into ice cream freezer and turn it on. 

4. After about 15 min pour in the bananas and strawberries and let it continue until it is a nice ice cream consistency. Serve into bowl at once or store in airtight container until ready to serve. 

Pumpkin Pie Flan (dairy free)

I am one of those people that could eat pumpkin all year long. I loved this low calorie yummy dessert. That was smooth and creamy. Yum!

Ingredients

1/4 C honey

4 C water

1 14 oz coconut canned milk

1/4 C melted honey

3 eggs

1 tsp vanilla

1 tsp pumpkin spice

1 C canned pumpkin

Directions  serves 6 heat oven to 350

1. Arrange ramekins in a 13x9 pan. Grease the ramekins with cooking spray.

2. Heat 1/4 C honey in a small saucepan and bring it to a low boil take off the heat. 

3. Distribute honey into the ramekins evenly

4. In a medium saucepan add water let it come to a boil and keep it hot on the stove. 

5. In a small saucepan heat up milk on low until it is warm keep warm on stove. 

6. Beat eggs together and then beat in vanilla and pumpkin spice. 

7. Fold in the pumpkin into the eggs. Slowly stir in the warm milk.

8. Pour pumpkin mixture into ramekins.

9. Pour hot water into pan. The water should go halfway up the ramekins. 

10. Place pan in hot oven. Bake 35-40 or until pumpkin is set.

11. Take out of the oven and place ramekins on a cooking rack. Let cool and then enjoy!